Poach A Court-Boullion?
Just reviewed Alton Brown on "Good Eats" re: poaching.
He covers the basics: Poached egg in vinaigre/salt. Court-boullion, and creme sauce -- sort of a bechamel.
His court-boullion uses a mil frois -- onions, carrots, celery. I don't care for carrots, neutral on celery.
Brown notes that poaching is an excellent cooking method for foods which tend to dry out. Eggs, pork, fish . . .
I'm thinking beer . . . as a court-boullion.
I prefer the "Cajun Trinity" to the "mir fois" -- Emeril, and the Food Channel won't spell it out for me. Emeril's French stinks!
So, oinions, green peppers, celery. I like to add garlic. "Garlic don't need no reason" -- Alton Brown.
Minced . . . in beer. I use cheap ale.
Then we poach some fish. Catfish seems obvious -- Cajun. I'd add some Tabasco.
Sea Bass, Dover Sole . . .
But I wonder about pork. Chops, loin, boneless shoulder?
Anyone in here poach in a "court boullion" from beer? Seems obviously "Cajun" and SW cooking derived.